Bananas with yogurt sounds like a simple breakfast combination, but dress the bananas up with a little butter, rum and sugar, run them under the broiler and you've got a decadent dessert.

Source: EatingWell Magazine, February/March 2006


Recipe Summary test

2 hrs

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours.

  • About 20 minutes before serving, position rack in top third of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.

  • Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes.

  • Meanwhile, beat cream, cocoa and confectioners' sugar in a large bowl with an electric mixer, scraping down the sides of the bowl once or twice, until soft peaks form. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.


Make Ahead Tip: The yogurt can be drained overnight.

Nutrition Facts

360 calories; protein 7g; carbohydrates 50.8g; dietary fiber 4.2g; sugars 36.4g; fat 15.9g; saturated fat 9.8g; cholesterol 53.3mg; vitamin a iu 645.7IU; vitamin c 11.2mg; folate 36mcg; calcium 195.7mg; iron 0.8mg; magnesium 63mg; potassium 698.5mg; sodium 76.2mg; thiamin 0.1mg.

2 fruit, 1 low-fat milk, 1/2 other carbohydrate, 3 fat